The Agent and Associate seated themselves as was directed by the Host. About 3 minutes afterwards the Agent and Associate were greeted by the Server. The server did not provide his name nor did he ask if this was the Agent and Associate’s first time visiting the restaurant. According to the receipt, the Server’s name was listed as “xxxx xxxxxx.”

The Server asked for the Agent and Associate’s drink order. The Agent stated that the Agent was considering a specific specialty cocktail. The Server quickly said “it’s horrible!” The Agent asked why he thought so and the Server responded “look at the ingredients.”

A drink order was placed. The Server returned with the beverages shortly after. Coasters were not used for any of the beverages.

The Server returned several times to ask if the Agent and Associate were ready to place a food order. The Agent and Associate were not ready to place a food order. The Server did not attempt to suggest any specific entrées or appetizers.

The Agent and Associate placed a food order. The Agent and Associate also asked what time the kitchen would close as the Agent and Associate wished to order a dessert. The Server stated that even after the kitchen closed he could still serve dessert. He explained that the dessert that the Agent and Associate wanted was “just microwaved” and that he could do that.

The salad to one of the entrées was served about 5 minutes after that.

The Server did not provide any utensils or napkins before the salad was served. The Agent and Associate attempted to request utensils but did not see the Server for several minutes.

A few minutes later the Busser brought out the entrées and the Agent and Associate requested utensils. Entrées were brought out 13 minutes after the order was placed.

Shortly after that the Server returned with utensils.

At this time there was something found to be wrong with one of the dishes (see Food and Beverage section). The Agent and Associate informed the Busser as he was walking by the area. The Busser informed the Server and the Server returned to address the problem.

The Server later returned with the Manager and he addressed the problem as well.

The Server checked back during the meal a couple of times.

The Server asked the Agent and Associate if they still wanted to order dessert. The Agent and Associate placed a dessert order.

No coffee or after dinner drinks were offered.

Dessert was served about 4 minutes after ordering. About 5 minutes after, the server returned to check on the Agent and Associate.

The server was friendly but really lacked professionalism.

At the end of the visit the Server personally shared that he was “normally not scheduled to work and that he would rather not be here today.”

The check was requested and processed in a timely manner. The dish with the problem was comped.

PORTLAND, Ore. – A Northeast Portland woman is suing a local Italian restaurant because she claims the staff refused to serve her on Valentine's Day.

Kathleen Hampton made a 7 p.m. reservation for two people at Enzo's Caffe Italiano, on Northeast 29th Avenue, on Feb. 14. The restaurant was serving a special five-course meal that day, in honor of the romantic holiday.

According to court documents, Hampton said her husband backed out at the last minute, so she decided to go by herself. The two had apparently gone on a lunch date earlier in the day and her husband didn't think he had the appetite for the big Italian meal.

The court documents stated that Hampton, who is representing herself in the lawsuit, first felt uncomfortable about the way she was treated when she arrived for her reservation.

"I was finally seated after people coming in after me was (sic) seated. I thought that was strange but I was not getting any services," she said.

Hampton also complained in the court documents that when she told her waitress she was ready to order, she was instead asked to leave and give up her table.

Enzo Lanzadoro, the owner of the restaurant, said when Hampton arrived alone, they assumed her date was still on the way. So they offered her a glass of wine to sip on while she waited.

Lanzadoro said on nights when his restaurant is serving special menus, the staff typically does not seat people until their entire party arrives. In addition, the tables are used only for parties of two or more, because the restaurant is so busy it needs every seat in the house.

Hampton did not tell the host that her date had cancelled, so she was eventually seated at a table, Lanzadoro said, and she was also given a second glass of wine.

"When the waitress asked her if the other person was coming, she said, 'No, he's not coming.' At that time, because of that day - Valentine's Day – the waitress said, 'Sorry you cannot take a table by yourself, you can either sit at the bar or outside.'"

The court documents stated that at that point, Hampton just wanted to leave. "I was so hurt. I've never experienced this before here in Portland and I was crushed," she said. "I even gave them away (sic) out by saying I will do take out and they told me they don't do take out."

Lanzadoro told KGW the restaurant usually allows customers to order food to go, but it was not available on that particular night, because of the special five-course menu. He said before the waitress could explain, Hampton had walked out.

Hampton said she decided to sue Enzo's after talking about the devastating ordeal with family and friends. Her lawsuit asks for a public apology and $100,000 "to make sure all business owners in N.E. Alberta know we are serious about our community," according to the court documents.

While Lanzadoro is not willing to meet those demands, he said he would like to talk to Hampton and she is welcome back at Enzo's Caffe Italiano any time.

"'I am so sorry. It was in no way intentional. Please let me make up for it.' That is what I would say if I could talk to her," he told KGW.

There were three bartenders that will be denoted as bartenders A, B, and C.Bartender A was a female Caucasian with long blonde hair wearing a low cut Xxxxxxxxx tank.Bartender B was a Caucasian male with a tall Mohawk haircut with blonde tips.He was unshaven, but did not wear a beard.Bartender C was a bulky Caucasian male with spiky blonde hair in somewhat of a faux-hawk style.

When this agent arrived in the bar, the rail was relatively full with a group of what appeared to be regular female patrons.The first impression that this agent had of this bar was Bartender C taking Bacardi 151 directly from the service pour spout into his mouth and spewing fire behind the bar as he lit the 151 he was expelling from his mouth.The violations, health infractions, and liabilities are numerous on this one initial impression.This agent will leave it to the managers and owners of Xxxxxxxxx if they want to continue with this type of activity.This agent would strongly recommend that this be discontinued immediately.

Bartender A was the first bartender to approach this agent on the bar top.She mentioned the specials for the night and mentioned that Miller Light bottles were on sale for $2.The agent opted to start the night with this.This female bartender immediately rang the drink through the POS and the screen notated the $2 charge.Change was returned immediately and there were no issues with this transaction.

At 1015pm the bar really began to fill up.Multiple groups came in through the front doors and began to gather and order from the bar.From 1015 until after 1115, this agent sat near where Bartender C was working.This was the middle well.

This agent counted 5 NO SALE deposits from drinks that were paid for in cash over this well.The bartender would approach the terminal with the money, simply hit the NO SALE key, which would flash across the POS and deposit the money directly into his drawer.This was so brazen that there wasn’t even an attempt to shadow the terminal or hide it.

Literally, the only drinks that were actually run through the POS system were those drinks where a credit card transaction was needed.Unfortunately on this night, this terminal was heavy on cash transactions and light on credit.The bottom line is that if a report were run during the middle of this shift, Bartender C’s drawer would be found way over.

In addition to this, Bartender C was also seen giving an unrung long neck over the bar with a thumbs up to a male patron, which is a violation of liquor ordinance concerning free alcohol as well as a bartender theft loss to the club.

TITLE 4, CHAPTER 3

4-242. Sale of liquor on credit prohibited; exceptions

It is unlawful for a licensee, or an employee or agent of a licensee, to sell or offer to sell, directly or indirectly, or to sanction the sale on credit of spirituous liquor, or to give, lend or advance money or anything of value for the purpose of purchasing or bartering for spirituous liquor, except that sales of spirituous liquor consumed on the licensed premises may be included on bills rendered to registered guests in hotels and motels, and spirituous liquor sales for on or off premises consumption may be made with credit cards approved by the director, and sales of spirituous liquor consumed on the premises of private clubs may be included on bills rendered to bona fide members.

Half way through this evaluation, the agent had to actually wave Bartender B down for another Miller Light Bottle.This agent had been told that the special of the night was $2 Miller Bottles by Bartender A.This agent paid with a $5 and was given $1 in change.Consequently, Bartender A was waived down and asked if the special was off at that time or had expired.She replied that it was all night.The agent noted the deficit and she immediately opened the drawer and gave the agent money from the drawer.This might sound like great customer service.However, upon closer inspection it really lends itself to the unmistakable conclusion that she knew there was plenty of extra money in that drawer and in fact things like this happen continually and it was in no way out of the norm.

To further exemplify bartender theft and integrity issues, this agent heard the price on this same bottle of beer quoted to other patrons at $2.50 and $3.00 respectively within a ten minute period.This is strong evidence of buck boosting as well.

In terms of Bartender B, NO SALE deposits were also noted happening on his terminal, which was the far end nearest the kitchen.This agent counted two of them on his drawer that were flagrant.Bartender A was the only bartender on shift for the night that was not seen making NO SALE cash deposits into her drawer.However, many of her drinks were seen coming in from cocktail servers, as she was working the terminal closest to the front door.

Showmanship appears to be something that the bartenders or the managers or both consider very important on this bar.However, they as a group are not very good at it.This agent witness long draw pours from free pour spouts where a good 1-2 count of liquor actually hit the floor.Additionally, one group of three mixed vodka drinks actually drained half a bottle with this showmanship.Bartender C was seen guzzling energy drinks one after another behind the bar in the well, and Bartender B was seen with a huge gallon of water that he was drinking from and storing near the ice well.

Midshift bar drawer audits are an absolute necessity, along with the immediate replacement of all but Bartender A, and this agent believes that she is also complicit, knowing what is going on.Thousands of dollars in combined sales and cost are being lost here.

When the agent and associate approached the bar located at the bottom of the patio bar the agent was quickly greeted by Bartender 1.The agent placed a drink order with Bartender 1 as well as ordered two shots (Please see Food and Beverage Summary for details).Bartender 1 quickly poured the beverage, garnishing the glass with his bare hands, and served the agent, then poured the two shots.

Bartender 1 asked the agent if he wanted to start a tab or pay cash and the agent closed the tab using his credit card.Bartender 1 rang the beverages into the register, swiped the card, and provided the agent with a bill with accurate charges.

Bartender 1 did not serve the associate or the agent with a beverage napkin.

Bartender 1 was noted to scoop the ice from the ice bin using his mixing tin and then guide the ice into the glassware by cupping the ice in his hand and letting it fall against his hand and into the glass.

Bartender 1 was observed drinking an orange drink in short glass with ice.The agent was not sure if the beverage contained alcohol; as the agent did not observed Bartender 1 pour the beverage.The agent did note that Bartender 1 appeared to sip the beverage over the course of the first hour of the evaluation.The agent notes that all employee beverages should be held in enclosed containers with lids, however, that most small beverages typically do not get slowly consumed over the course of an hour.The agent would not be surprised if the drink did contain alcohol.

When the agent was ready for another beverage the agent was again helped by Bartender 1 (Please see Food and Beverage Summary for details).

Bartender 1 quickly served the beverage and listed the price of the drink.The agent performed an integrity test and Bartender 1 passed(Please see Food and Beverage Summary for details).

At 11:38pm Bartender 1 served two shots and a beer to a patron and only charged with patron $10.The patron waved off the change from a twenty-dollar bill provided by Bartender 1 and Bartender 1 put the change in his tip cup.It appeared that it was unspoken but appreciated that Bartender 1 did not charge the patron for all of the beverages served.

At 11:50pm Bartender 2 was observed trying to show off for the patrons and perform a flame trick.Bartender 2 cupped a lighter in his hand and held down the button to release gas into his enclosed hand.Then he simultaneously lit the lighter and opened his hand producing a quick cloud of flames.Unfortunately, Bartender 2 had also doused his hand in lighter fluid and had lit his hand on fire.After shaking his hand a few times and unsuccessfully putting out the fire on his hand Bartender 2 stuck his hand into the beer cooler to his left that was filled with ice.Although the patrons were very entertained, the agent cautions that performing flaming tricks behind a bar that is full of highly flammable items and next to a bar top covered in spills of liquor is not the safest practice.

Throughout the evaluation Bartender 2 was observed the frequently step out from behind the bar and mingle with the patrons and other staff members.